The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-07-02

Maple Beer-To four gallons boiling water
put one quart maple strip and one tablespoonful
essence of spruce; when about mlk-warm add
pint yeast, and when fermented bottle il.
In three days it will be fit for
Sarsaparilla Mead-Three pounds sugar, three
ounces tartarc acid ounce cream tartar,
once ounce -four, ounce essence of sarsapa-
rilla, three quarts water. Strain aud bottle it,
then let it stand ten days before using.
Currant Shrub-Boil currant juice and sugar,
In proportion of one pound sugar to one pint
Juice, five minutes Stir it constantly while
cooing when cold bottle 1T. Use like raspberry
shrub spoonful or two to tumblerful of
water.
Raspberry Liquor-A pint of raspberries in
a quart of spirit must be corked tightly for a
month; then clarity a pound of sugar in a pint
and half of water: filter off the spirit and
add it to the strip; mix well and put it in
small bottles
Raspberry Vinegar-Mash two quarts of rasp-
berries in earthen vessel, put them in a large
stone bottle or jar, pour into them two quarts
of good wine vinegar; cork the jar slightly and
let the juice dstil in the sun or warmth for two
three weeks; then filter clear and bottle il,
corking it well.
English Ginger Beer-Pour four quarts of
boiling water ounce and half of ginger,
one ounce cream tartar, one pound brown sugar
and two lemons sliced thin. Put in two gills of
yeast let it ferment twenty four hours and bot
tie it. 1t improves by keeping few weeks.
less it is very hot weather, and it is very nice
beverage.
Oatmeal Drinks-First, put into a large pan
ounces of white sugar and half lemon cut into
small pieces. Mix with a. little warm water;
then pour over it one gallon of boiling water,
stirring all together thoroughly, and when
cold This makes most refreshing and
strengthening drink. If preferred, raspberry
vinegar, citric acid or any other favoring may
be used instead of the lemon. More oatmeal
may also be used if preferred Second; six
ounces of fine oatmeal, four ounces of cocoa and
eight ounces of sugar mixed gradually and
smoothly into a gallon of boiling water. Use
when cold.
Lemonade Srup--With one pound of lump
sugar rasp the yellow rind of six lemons Moist
the sugar with much water as it will abb
sorb and boil it TO a clear strip. Add the juice
of twelve lemons stirring it in well beside the
fire, but do not let it boil any more. Bottle the
strip at once and cork it when cold. Mix lit
tie Of this sirup with cold water when lemonade
is wanted.
fruit in earthen BOWL to every pound of rasp-
berries add pint OF vinegar; cover, and let 1t
stand two or three days then press it through a
jelly bag; to every pint put half pound OF loaf
sugar set the juice on the fire to come to boil,
take off any scum that rises; allow five minutes
gentle boiling set it TO get cold; then pour 1t into
small bottles and cork well.
Currant vinegar-This fine vinegar is made
by simply pressing the fruit to a mash; let it
stand night, then strain the juice off clear and
fill bottles to the brin. Set them uncorked in
the SUD, in a warm place. until the fermenta-
ton ceases Any little impurity that rises skim
of with piece of blorting-paper and cork the
bottles well. White currants are excellent for
delicate pale vinegar Red ones make vinegar
equal to that made from the finest red wine.
Ginger Berthe following recipe for making
a very superior ginger beer is taken from the
treatise of DR.. Pereira on diet The honey gives
the beverage peculiar sofrness, and from not
being fermented with yeast it is less violent in
its action when opened, but requires to be kept
somewhat longer time before use: White sugar,
FIVE pounds: lemon juice, quarter of a pint; honey,
one-quarter OF a pound; ginger bruised. five
ounces; water, four and half gallons. Boil the
ginger in three quarts of the water for half
hour, then add the sugar, lemon juice and
honey. with the remainder of the water and
strain through q cloth; when cold add quarter
of the white of an egg and a small teaspoonful of
essence of lemon Let the whole stand four days
and then bottle; it will keep for many months.
This quantity will make 100 bottles